Canonigo

A super light as a feather Spanish desert. One of my dad's fave.

Best served with Custard Sauce or a Fruit Coulis like mango. You can also add sliced fruits
around the Canonigo as embelishment.

Caramelized Sugar

1 cup sugar
1/4 cup water

(please view my leche flan cake for illustrations on how to make this...tx)

Melt sugar and water slowly over low heat in a teflon pan until it becomes light golden brown in color and develops a characteristic flavor. DO NOT STIR. Just swirl sugar in the pan. Pour into 8 inch pan  around 3 inches high. Set aside.

Pre heat oven at 350 degrees Fahrenheit.

8 egg whites

1/2 cup sugar

1 teaspoon cream of tartar

Line a round 8 inch pan with the caramelized sugar. Rub butter on the side of the pan. Set aside.

Beat egg whites and cream of tartar until wave effect forms,

add the sugar gradually and beat until stiff and shiny.

Pour meringue into the pan. Press the meringue evenly inside the pan  making sure that there are no air packets. Place the pan in a bigger pan filled with 1/4 inch hot water (baine marie method). 
Bake for 30 minutes or until top is brown. Let cool. It  loosen itself from the sides of the pan.  Unmold in a platter. Prepare sauce.

Custard Sauce

1/2 cup sugar

8 egg yolks

1 cup evaporated milk

1 teaspoon vanilla

1/4 cup rhum (optional)

Blend sugar, egg yolks and milk with a wire whisk on top of a heavy saucepan or double boiler.  Cook over low fire until it thickens. Stirring continuously. Remove from fire. Add vanilla and rhum. Set aside.

Mango Coullis

3 tablespoons water

3 tablespoons sugar

1 cup fresh mangoes, chopped

1 tablespoon cornstarch

In a saucepan, bring to a boil water and sugar. Add mangoes. Simmer for 3 minutes.

Dilute cornstarch into little water. Pour into saucepan. Cook 1 minute, stirring constantly.

Run mixture through a blender, then sieve.  Serve cold.